KEEP­ING IT CLAS­SIC

RSWLiving - - Cuisine - — Melanie Pa­gan

While many may be en­ticed by the plethora of unique top­pings out there, New York Pizza & Pasta spe­cial­izes in more au­then­tic pies. The Naples- based restau­rant is owned by Max and John Maf­fei, two brothers with Ital­ian her­itage that runs deep through their veins.

Grow­ing up in Brook­lyn, they be­came fa­mil­iar­ized with the na­tive cui­sine through their fa­ther’s many pizze­rias scat­tered about the city. Hence the name of the restau­rant they own to­day.

The eatery’s best­seller is the margherita— fresh buf­falo moz­zarella, sliced toma­toes, baked and topped with fresh basil and olive oil— but all piz­zas are pre­pared with the same ded­i­ca­tion and at­ten­tion to de­tail.

“We serve fresh dough and all fresh in­gre­di­ents on a thin crust,” Phyl­lis Maf­fei, Max’s wife, says.

The thin- crust style is sig­na­ture to New York, and the restau­rant’s over­all gen­er­ous por­tions re­flect those found in many parts of Italy. “We’re orig­i­nal,” Phyl­lis adds. “We’re true Ital­ian here.” Of course, New York Pizza & Pasta also sells deca­dent spe­cialty pies, such as the NY Rib­eye Cheese Steak, topped with Amer­i­can and moz­zarella cheese, onions, pep­pers and mush­rooms, sans sauce; and of­fers top­pings rang­ing from shrimp to capers and green olives. But, when you’re crav­ing some­thing a touch more tra­di­tional, few know how to per­fectly com­bine such sim­plis­tic in­gre­di­ents than the peo­ple who have prac­ticed do­ing so all their lives. 239- 594- 3500, newyorkpp. com

New York Pizza & Pasta

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